From bench to formulation: Developing precision fermentation ingredients for a sustainable future
Amid increasing consumer interest, discover the path to widespread adoption of precision fermentation (PF) ingredients in the food sector. While the potential for microbially produced food ingredients is vast, the development process is challenging. In this session, attendees will gain a realistic understanding of the development cycle for PF products, and explore the journey from laboratory-scale to fully fledged precision fermentation products through the integration of R&D, regulatory progress, bioprocess techno-economics, and consumer behavior in shaping the final product.
Through flash talks, industry experts will share their experiences, challenges, lessons, and advantages in the realm of bio-manufactured proteins and food ingredients. Following the talks, speakers will engage in a roundtable discussion to explore the pre-competitive work necessary for the industry to produce sustainable ingredients with exceptional taste at price parity. Join us as we unlock the future of PF ingredients, their seamless integration into the food system, and their contribution to a sustainable bioeconomy.
Speakers:
Celine Schiff-Deb, Ph.D., Head of Biotechnology, MISTA (moderator)
Yvonne Chow, Ph.D., Principal Investigator, Biotransformation, Singapore Institute of Food and Biotechnology (SIFBI), A*STAR
Aletta Schnitzler, Ph.D., Chief Scientific Officer, TurtleTree
Inja Radman, Ph.D., Co-Founder and CSO, New Culture
Miller Tran, Ph.D., Vice President of Research and Development, Triton Algae Innovations
Session slide deck: https://drive.google.com/file/d/1zXLE...